Herbarist Articles

Chialva, Franco. From the Wine of Hippocrates to Vermouth. The Herbarist. 49(1983): 79-86.
- Describes the historical origins of vermouth. Explains ingredient differences between sweet and dry vermouths. Production processes including wine clearing or fining and maceration, digestion, percolation and distillation of herbs. Principal aromatic herbs used in the preparation of vermouth are listed and the physiological effects of carminatives and bitters described.

Hill, Madalene & Gwen Barclay. The Beverage Garden. The Herbarist. 47(1981): 15-16.
- The Beverage Garden in the National Herb Garden has a mix of tropical plants in containers, with beverage plants of Northern and European origin to achieve variety and contrast. From the tropics there is coffee (Coffea arabica), and tea (Thea sinensis) with cherry (Acerola malpighia glabra) and guava (Psidium spp). Some hardy plants to withstand the Washington, D.C. weather are lemon balm (Melissa officinalis), linden (Tilia americana) and juice plants, such as apple (Malus sylvestris) and raspberry (Rubus idaeus).

Johnston, James W. The mead maker uses herbs. The Herbarist. 39 (1973): 42-49.
-Discusses processes of using herbs as flavorings in wines, meads, metheglins, melomels as well as advice on savoring and tasting the delightful beverages.

MacLennan, Catherine. Wines from Scotland's Garden and Field. The Herbarist. 41(1975): 37-40.
- Compilation of homemade wines produced from shrubs and trees of Scotland using their flowers, berries and leaves. These include the Elder, birch, mountain ash and Hawthorne tree, and Gorse shrub. Delicious and healthy wines can also be produced with plants out of the garden. Briefly mentioned are Rose petal wine, parsley, beetroot and pea pod wine. Extended discussion on the steps to making birch wine.

Watson, Augusta. The Green Muse. The Herbarist. 73(2007): 14-17.
-Extremely bitter tasting wormwood flavored with wine or herbs was given to French soldiers to combat intestinal worms. Soldiers shared the addictive drink with others. Absinthe ritual drinking spread widely through Montmartre's Bohemian culture. Discusses the consumption of Absinthe and it's affects on artists, the wine industry, and possibly the country's response to war.

Zverina, Frances. Libation herbs. The Herbarist. 42 (1976): 61-65.
-Includes descriptions of over 20 herbs used in herbal beverages and their lore, including quotes from early herbals for hangover relief.

The Herb Society of America Library

*Special Note: If you are an author and your book is not on the list, please consider donating books you have written on herbs or related subjects to The Herb Society of America Library. This list reflects titles included in the HSA Library collection. To donate books e-mail the librarian or phone, 440-256-0514.